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A small slice of this delightfully dense chocolate cake goes a long way.

This recipe makes more meringue than you'll need for 8 servings. You can pipe the extra into sticks and bake them to eat as a snack. Active time: 45 min Start to finish: 2 1/2 hr

For the fudgiest brownies, be sure not to overbake these, from Steffi Berne's Cookie Jar Cookbook.

This elegant dessert was inspired by Vienna's Spanische Windtorte, a giant meringue shell filled with cream and berries. The sauce is a colorful and delicious accompaniment; if there is some left over, use it on pancakes, waffles or ice cream.

This recipe was created to be used in the preparation of Almond Praline Ice Cream Cake.

This dessert tastes indulgent, but it's made with nonfat cottage cheese, nonfat cream cheese and evaporated skim milk.

The Shakers, who once had a number of active communities in New England, were known for their creative use of fresh herbs in cooking and baking. This savory yeast bread is a typical example. It is delicious freshly baked or toasted the following day.

"My favorite restaurant on the New Hampshire coast is Anthony Alberto’s Ristorante Italiano in Portsmouth," writes Holly Price of Newfields, New Hampshire. "The food there is superb. On a recent visit, I ended my meal with the frozen praline mousse cake."

One of Sicily's finest crops is the blood orange with its spicy-sweet flavor. But any variety of orange can be used in this Italian dessert.

Inspired by Vietnamese cuisine, this combination is also satisfying on its own as a meatless lunch.

(CREPES DE NOIX AUX FRAMBOISE ET FIGUES) In Provence, crepes are often served simply, embellished with sugar, jam or liqueur. Here, they get dressed up a bit more.